Garlic Dijon Prawns

  • 8reviews
  • 233saves
  • 30min

So simple but so great prawns are cooked in butter, garlic, lemon juice and a touch of Dijon mustard to create this tastebud pleaser.

Kimber

Ingredients

Serves: 6 

  • 280g butter
  • 2 tablespoons Dijon mustard
  • juice of half a lemon
  • 2 cloves garlic, chopped
  • half a bunch fresh parsley, chopped
  • 1 kg medium raw prawns, peeled with tails attached, and deveined

Directions

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 230 degrees C.
  2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.
  3. Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.

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Reviews (8)

MANDYEHALE
by
22

Altered ingredient amounts. This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh prawn..had two 375g bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen prawn...just dethaw first and drain off all the water. I served this over linguine. - 29 Sep 2008

MUSIC_MINX
by
15

Altered ingredient amounts. This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen prawn, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavour; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the prawn is way off. I used large prawn and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized prawn at 15 minutes would be. - 29 Sep 2008

randemily
6

I made this for Mother's Day dinner and my mum was so impressed. I found the recipe easy and the taste was delicious! I used about 250gm of butter and that was plenty. I served it on a bed of jasmine rice with crusty bread. The garlic butter was beautiful with the rice and bread. - 09 May 2010

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